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  1. 1

    Storage study and development of specifications for TVP-extended hamburger by Andaquig, Arlene E.

    Published 1993
    Thesis

    Storage study and development of specifications for TVP-extended hamburger
  2. 2

    Maximization of the use texturized vegetable protein as meat substitute in Frankfurters by Cruz, Ma. Virginia F.

    Published 1971
    Thesis

    Maximization of the use texturized vegetable protein as meat substitute in Frankfurters
  3. 3

    Utilization of TVP and agar for a low-fat, fiber-rich chicken burger patty by Reyes, Riechie Rayos

    Thesis

    Utilization of TVP and agar for a low-fat, fiber-rich chicken burger patty
  4. 4

    Utilization of textured vegetable protein and agar in a low-fat high-fiber hamburger formulation by De Leon, Sharon B.

    Thesis

    Utilization of textured vegetable protein and agar in a low-fat high-fiber hamburger formulation
  5. 5

    The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP) by Bautista, Virginia Ramirez

    Thesis

    The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP)

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